Begin by bringing a large pot of salted water to a rolling boil. Add your fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve ½ cup of pasta water, then drain the rest and set aside.

While the pasta cooks, dice the boneless skinless chicken breast into bite-sized pieces. Season the chicken with Cajun seasoning, salt, and pepper in a mixing bowl.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the seasoned chicken and sauté for 6-8 minutes until golden brown and cooked through.

In the same skillet, reduce the heat to medium, add butter and melt, then add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the honey, allowing it to blend into the buttery mixture and simmer for 1 minute.

Slowly pour in the heavy cream, stirring continuously until the sauce is smooth and thickens, around 2-3 minutes.

Return the cooked chicken to the skillet, tossing it in the creamy sauce and heating through for another minute.

Add the drained pasta to the skillet, tossing to combine thoroughly with the sauce and chicken, using reserved pasta water to adjust consistency if needed.

Finally, sprinkle chopped fresh parsley over the pasta and serve warm.